I usually don’t crave muffins but for some reason I really wanted some homemade blueberry muffins to accompany my morning coffee. These muffins aren’t too sweet, are super moist (thanks to the sour cream), and are packed with nutritious blueberries. You can also substitute for any other berries you wish, such as raspberries or mulberries.
The below recipe is dairy-free, however feel free to substitute for real milk and sour cream (or yogurt) if you wish.
1 1/4 cups all-purpose flour (you can also use Almond or Whole-Wheat flour)
1 teaspoon baking powder
Pinch of salt
2/3 cup sugar
1/2 cup vegetable oil
1/3 cup Almond milk
1 teaspoon vanilla
1/2 cup dairy-free sour cream ( I use Tofutti – it actually tastes really good!)
1 1/2 cups blueberries
Additional sugar for topping (optional)
Pre-heat the oven to 375.
In a small bowl, combine the flour, baking powder and salt. Mix to combine. In another bowl, combine the sugar, egg, oil, milk and vanilla. Gradually stir in the flour mixture. Stir in the sour cream until well mixed then gently fold in the blueberries.
Grease a muffin pan or add muffin liners. Pour batter into the muffin tin, filling it to the top. Add a few more blueberries to the top and sprinkle with a little bit of sugar.
Bake for 25 minutes. If you used frozen berries, you may need to bake it for about 4 minutes longer. Check muffins with a toothpick – if the toothpick comes out clean they are ready! Let cool before enjoying.
Eggs are our household go-to breakfast item, but I often find myself making the same thing over and over again (fried egg sandwiches, egg/avocado toast, scrambles and omelettes). This morning, I was feeling creative and with some extra time on my hands decided to surprise my husband with something new. I perused the garden, pantry and refrigerator for inspiration – the end result was this deliciously creamy polenta breakfast bowl filled with smoked bacon, veggies and roasted tomatoes topped with a pillowy poached egg.
1/2 medium red onion, chopped
1/2 bell pepper, chopped (I also added a few shishito peppers from the garden)
5 pieces of applewood smoked bacon, sliced into 1/2 inch pieces
1 tomato, roasted
1 1/2 cups water
1/2 cup milk (I used almond milk)
1 tablespoon butter
1/2 cup polenta
Apple cider vinegar
Baby spinach (crispy kale is also a great substitute)
Scallions, chopped for garnish
Salt & pepper
Preheat oven to 400 degrees F. While oven is preheating, place bacon pieces in a heavy skillet over medium heat and cook until crispy. Remove pieces with a slotted spoon and let drain on a paper-towel lined plate. Drain fat, leaving about a tablespoon in skillet for the vegetables.
Place sliced tomatoes on a small baking sheet lined with foil. Drizzle tomatoes with olive oil and season with salt. Roast in the oven for about 15 – 20 minutes, or until slightly chard.
Prepare two saucepans; add 1 1/2 cups of water to one for the polenta and fill other 3/4 way with water for the poached eggs. Add a tablespoon of vinegar to the saucepan used for the eggs. Bring both to a boil.
While water is boiling, add the peppers and onions to the skillet used for the bacon, season with a pinch of salt and cook over medium heat until tender. Transfer to a bowl.
Slowly stir in the polenta and continue to stir until all the water is absorbed. Reduce heat, add in the milk and butter and continue to stir until thick and creamy. Season with salt and pepper. Keep pan on low until ready to serve.
Crack egg in a small bowl. Once the water comes to a boil, reduce heat to simmer. Using a spoon, swirl the water in one direction creating a whirlpool effect. Carefully slide the egg in the center of the whirlpool. Repeat with the second eggs. Let eggs cook for about 3-4 minutes (depending on how you like your poached eggs). Remove with a slotted spoon and drain on paper towel.
Quickly wilt spinach (add pinch of red pepper flakes) in skillet.
To assemble, divide polenta into two bowls and top with onions/peppers, spinach, bacon and poached egg. Add in roasted tomato slices and season egg with salt and pepper. Garnish with scallions.
It’s mulberry season once again and this year our two trees are producing more mulberries than ever. These beautiful reddish-black berries are only here for a few months during the summer and are similar in appearance to blackberries with a tart, slightly sweet flavor.
Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.
3/4 cup all-purpose flour
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup milk (I used almond milk)
1 cup mulberries and raspberries (you can substitute with blackberries)
Pre-heat oven to 450 degrees. Add butter to a cast iron skillet and place in the oven.
Mix together the flour and salt. In a separate bowl, mix together the eggs, vanilla and milk. Add to the dry ingredients and whisk until smooth.
Remove the cast iron skillet from oven and pour in batter. Top with berries of choice and bake until pancakes are puffed and golden, around 12-15 minutes. Dust with powdered sugar (or maple syrup – my Husband’s favorite) and cut into slices.